Cheesy Brussels Sprout Casserole Recipe
This Cheesy Brussels Sprout Casserole is a delightful combination of roasted Brussels sprouts baked in a rich, creamy cheese sauce featuring Parmesan and mozzarella. It’s a comforting, flavorful side dish perfect for holiday dinners or weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Brussels Sprouts
- 3 cups Brussels sprouts, bottoms removed and halved
- 1 tablespoon oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper, divided
Casserole Mixture
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 cup shredded Parmesan cheese, or Asiago, divided
- 1 ½ cups shredded mozzarella cheese, divided
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C). Butter a 12-inch round cast iron skillet or a small casserole dish (such as a 9×9 inch dish) and set it aside for later use.
- Roast the Brussels Sprouts: Toss the halved Brussels sprouts with oil, then spread them evenly on a parchment-lined baking sheet. Sprinkle with half of the salt (1/2 tsp) and pepper (1/2 tsp). Roast in the oven for 12 minutes until tender and slightly caramelized. Remove and let cool for 5 minutes.
- Prepare the Cheese Mixture: In a large bowl, combine the heavy cream, minced garlic, Italian seasoning, 3/4 cup of Parmesan cheese, 1 cup of mozzarella cheese, and the remaining salt (1/2 tsp) and pepper (1/2 tsp). Mix thoroughly.
- Combine and Assemble: Fold the roasted Brussels sprouts into the cheese mixture. Pour this combined mixture into the buttered skillet or casserole dish. Evenly sprinkle the remaining Parmesan cheese (1/4 cup) and mozzarella cheese (1/2 cup) on top.
- Bake the Casserole: Bake the casserole in the preheated oven for 25 to 30 minutes until it is bubbly and the edges are golden brown.
- Rest and Serve: Allow the casserole to rest for 5 minutes after baking to set. Serve immediately and enjoy your cheesy, creamy Brussels sprout casserole!
Notes
- Make sure not to overcook the Brussels sprouts during roasting; they should be tender but still hold their shape.
- You can substitute Asiago cheese for Parmesan if preferred for a slightly different flavor.
- For a nuttier flavor, consider adding toasted breadcrumbs on top before baking.
- This casserole is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Reheat gently in the oven to maintain the cheesy texture.
Keywords: Brussels sprout casserole, cheesy side dish, baked Brussels sprouts, vegetarian casserole, holiday side dish
